Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1887-01-20

for setting milk, the following points
should be kept in view:
l. Cream rises fastest when the tenn
perature of the milk is falling.
2 The faster the Temperature falls the
more rapidly the cream rises.
3. The more rapidly the cream rises the
more complete will be the exhaustion of
cream from the milk.
To make the best possible showing in
a test for butter, ice water is necessity,
as this is essential to the most rapid cool
ing, but good results can be obtained by
spring water at 40 ? to so ., Cooley and
Mosely creamers are generally used for
setting milk in such tests, the vessels in
which for holding milk are cylinders
eight inches across and twenty inches
deep. Both are excellent, convenient and
cheap, but cylindrical form is not the
best for rapid cooling, which is an item
of consequence in such cases. II encloses
too much space for the cooling surface.
The cylinder compressed so that its sides
will be parallel and as near together as
will admit of a hand between them for
convenience in washing will reduce the
capacity for the same cooling surface
and greatly facilitate the cooling, but it
will require more vessels to hold given
quantity of milk.
For milk with large fat globules, like
tire Jersey, the cream will separate very
completely In the eight-inch cylinders,
but when the milk contains many small
globules, like some of the Halsteins, the
compressed vessels would be preferable.
Milk should be hurried into the vessels as
soon as possible after milking and when
it becomes reduced to the temperature of
the air it should be submerged or closely
covered to prevent contamination by con
densations from the air.
As milk will keep sweet a long while
in ice-water, the precise time for skim
ming will not be essential, unless the yes
sells are wanted for refilling, Whom the
cream has been taken off it had better be
kept in ice water till enough for churn
ing is obtained. and then all mixed to-
gether and warmed to temperature of
60 degrees and frequently stirred till
slight acidity is perceptible and then
churned in churn that will operate on
all the cream alike at every revolution or
oscillation of the churn. This even rip
ening of the cream and even churning
are essential to a complete exhaustion of
butter from buttermilk. A little caution
in regard to the relative huidity of the
cream may be useful to the inexperienc-
ed. If tho cream is too fluid the fat glo-
bules will be too much separated by the
liquid to churn readily or evenly, and
there will be too many scattering glo
bules left unchurned in the buttermllk.
If there be to little fiuidity in the cream
the churning will be a sort of grinding
process that will injure the butter and
cause gathering to begin before all is
churned. The best and most exhaustive
churning occurs when the weight of
cream is about four times that of the
butter, or when two quarts of cream will
make one pound of butter. Jersey cream
is sometimes so rich that churning the
whole milk Is preferable to skimming,
but it is not generally So
The more butter is handled and worked
the more injury and waste will there be.
1t is better therefore, as soon as butter
is come enough to rise quickly TO the top
of the buttermilk, to draw off most of
the buttermilk and wash the buttermilk
in cold water or brine in the churn, and
then immerse it in saturated brine, and
leave in the churn an hour or so to 60
degrees as near as may be, and then put
it on butter worker and press the brine
out and the butter into solid form and
it will be ready for weighing. 1t will be
of better quality and weigh quite as
much, but it will not be quite so salty,
as if it had been worked twice and salted
to the pound. If dry salt be used for
seasoning it should be very fine and
evenly worked in, but the best butter
makers are abandoning the use of salt,
and are improving their butter thereby,
The extra cost for making tests for but
ter, il must be plain, is but little above
that for making butter without them. 1t
is tritling indeed in comparison with the
value of knowing the difference between
the good and poor COWS in dairy and
the value of a good reputation for
merit.